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Aside from Indian vegetarian preparations that make the most of winter vegetables, seasonal produce can also be upgraded in variation and treatment when roasted. Best enjoyed as an accompaniment to a larger meal, oven-roasted vegetables are a delightful way to incorporate more fibre and colour into a menu. Given the abundance of root vegetables such as knol-khol, beetroot, red carrots, sweet potatoes and turnips this season, the opportunity to cook them in Usha’s Steam Oven are many. Drizzle them with olive oil, fresh herbs, stud whole cloves of garlic encased in the peel and throw in a diced onion or two to make the perfect side dish that is perfect to serve with any grilled protein of choice or make it an element that’s part of a larger feast for the holiday season.
Image Credits: Pexels
How To Roast Root Vegetables In A Steam Oven
Ingredients
- 2 large sweet potatoes, diced
- 2 beetroot
- 2 turnips, diced
- 2 potatoes, diced
- 2 red onions, quartered
- 5-6 sprigs, fresh thyme
- 3 tablespoons olive oil
- 7-8 cloves garlic, with peel
- 2 teaspoons dried oregano
- Juice of ½ lemon
- 1 teaspoon paprika
- Salt and pepper, to taste
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Method
- Switch the setting of the steam oven to the ‘roasting’ mode and preheat it to 200°C.
- Meanwhile, grease a baking tray with a few drops of olive oil and place the whole beetroots, diced sweet potatoes, potatoes and turnip across the surface with enough gaps.
- Drizzle the olive oil, paprika, dried oregano, salt and pepper over the vegetables and cook for 20-25 minutes, by rotating the tray once halfway for even cooking.
- Use a fork to check for doneness before extracting the tray and adding the quartered onion and garlic in the gaps.
- Continue to roast further for 15 minutes before adding a final flourish of salt to finish and squeezing some fresh lemon juice over the roasted vegetables.
- Peel and slice the beetroot once the vegetables have been transferred to a plate and garnish with fresh thyme before serving warm alongside roast chicken, fish or grilled tofu.
Tips To Perfect Steam Oven-Roasted Vegetables
- For better flavour and colour contrast, use a variety of root vegetables—not only will it look appealing when served, but also provide an assortment of textures.
- Use other flavouring agents such as cumin, rosemary, fresh oregano and even garlic salt to boost the flavour of dense root vegetables.
- If the vegetables have been cut into smaller pieces, reduce the cooking time during the first round by 5-10 minutes and increase it if the diced pieces are bigger in size.
- To avoid getting a brown crispness on the roast vegetables, one could also use the braising function of the steam oven to ensure that they are cooked but not browned.
